Milk may not seem a likely braising liquid, but it works beautifully, tenderizing the meat and combining with the chicken juices and spices to create the sauce. You can brown the meat in advance, assemble the braise and refrigerate it, then pop it into the oven just before you want to eat; in under an hour you’ll have a comforting main course that’s perfect for a snowy evening.
American
Chumley’s Chaplin Cocktail
Chumley’s mixologist looked to cocktail history and added a dash of whimsy when naming her drinks. Think old times and bootlegging meets Mad Men. In his 1917 film, The Adventurer, Charlie Chaplin makes himself a strong cocktail: he sprays soda water into a bottle of whiskey and drinks it, only to spill it later.
The Blue Bar’s Dorothy Parker Cocktail
The Algonquin’s Blue Bar would be remiss if it didn’t serve a cocktail named after Dottie. The Blue Bar takes its name from its blue lighting, a recommendation by actor John Barrymore.
Chris Prosperi’s Gluten-Free Stress-Reducing Chicken Soup
Aside from its comfort and restorative potential, it’s also just plain ol’ delicious.
Alex Province’s Seafood Soup with Sherry Wine
The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into broth. You can do this with shrimp shells, too. What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.
Winter Tomato Sauce
This is a slow-cooker adaptation of Marcella Hazan’s famous 3-ingredient marinara sauce. The butter makes the sauce plush. Good-quality canned tomatoes are a useful pantry staple year-round but especially in winter when fresh tomatoes seem a lifetime away.
